WHITE SAUCE – DAIRY FREE & GLUTEN FREE
25g dairy free margarine
25g Doves Farm gluten free white bread flour
300ml unsweetened soya drink
salt & pepper
Melt the margarine in a saucepan, stir in the flour. Remove from the heat and gradually whisk in the milk using a balloon whisk. Return to the heat and bring to the boil, stirring constantly. Cook for 3 mins stirring frequently. Season to taste.
GLUTEN FREE BREAD
450g Doves Farm gluten free white bread flour
½ tsp salt
2tsp quick yeast
2tbsp sugar
325ml warm milk
1tsp vinegar
2 eggs
6tbsp oil
Sieve together the flour, salt, yeast and sugar.
In a large bowl beat together the milk, vinegar and eggs.
Add the flour mix into the milk to form a sticky dough.
Continue mixing adding the oil.
Place the dough in an oiled 1kg/2lb bread tin, cover and leave to rise in a warm place for 1 hour.
Bake in a pre-heated oven at 180°C for 40-45 minutes.
GLUTEN FREE MUFFINS
275g Doves Farm gluten free white bread flour
4tsp gluten free baking powder
100g sugar
½ tsp salt
2 eggs
275ml milk
75ml cooking oil
150g dried fruit
Sift dry ingredients, add dried fruit. In a measuring jug lightly beat eggs and oil, mix in milk. Add the liquid to the dry ingredients and mix until just combined and still lumpy. Put back into jug and pour mixture into muffin cases. Makes 12. Bake at 190°C for 15-20 minutes.
GLUTEN FREE CHOCOLATE CAKE
150g margarine
170g dark muscovado sugar
50g cocoa powder
100ml boiling water
3 medium eggs
150g brown rice flour
2 heaped tsp gluten free baking powder
Pre-heat oven to 180°C.
Beat butter and sugar until light and fluffy.
Mix cocoa with boiling water to make a paste.
Beat cocoa mix into mixture, then slowly beat in the eggs each accompanied by a spoonful of flour.
Mix the remainder of flour with the baking powder and fold in.
Pour into a well greased 15/20cm round cake tin with a removable bottom and bake for 30- 40 minutes or until firm to touch and a skewer comes out clean from the middle.
Cool slightly, then turn onto a rack.